Secretome of Aspergillus oryzae in Shaoxing rice wine koji

International Journal of Food Microbiology

Volumn 155, Issue 3, 2012, Pages 113-119

  Zhang, Bo ^a   Guan, Zheng Bing ^a   Cao, Yu ^a   Xie, Guang Fa ^b   Lu, Jian ^a  

^a JIANGNAN UNIVERSITY   (China)

^b Zhejiang Province   (China)

Author keywords

Aspergillus oryzae SU16; Chinese rice wine; Proteomic analysis; Secretory protein; Starter culture

Indexed keywords

SECRETORY PROTEIN;

ARTICLE; ASPERGILLUS ORYZAE; CONTROLLED STUDY; GENE SEQUENCE; MATRIX ASSISTED LASER DESORPTION IONIZATION TIME OF FLIGHT MASS SPECTROMETRY; NONHUMAN; PROTEIN ANALYSIS; PROTEOMICS; SHAOXING RICE WINE KOJI; TWO DIMENSIONAL ELECTROPHORESIS; WINE;

ASPERGILLUS ORYZAE; ELECTROPHORESIS, GEL, TWO-DIMENSIONAL; FERMENTATION; FUNGAL PROTEINS; ORYZA SATIVA; PROTEOME; PROTEOMICS; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION; TANDEM MASS SPECTROMETRY; WINE;

ASPERGILLUS ORYZAE;

EID: 84862816818     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2012.01.014     Document Type: Article

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